Line cookie tray with parchment paper and lay saltine crackers very close together to completely fill tray.

In a bowl (if microwaving) or pot (if using stovetop), melt butter and sugar until texture is soft and the sugar falls off a spoon easily. (For microwave: Set time for 1:30 for melting and mix, then microwave for another 30 seconds.)

Lay the butter and sugar mixture on top of all the saltine crackers with a spoon. (Do not try to spread or use brush.)

Place tray of crackers in the oven until the sugar on top is golden brown.

Once out of the oven, lay chocolate chips (two bags create a thick layer of chocolate) over all of the crackers and put back in the oven for five minutes to allow the heat to melt the chocolate for easy spreading.

Once chocolate is spread over the entire cracker sheet, add or mix in your topping of choice. (Toppings to try: Milk chocolate with one bag of crushed Butterfingers, dark chocolate with 1/2 cup of sea salt, or white chocolate with crushed peppermints as pictured.)

Place the tray on a level shelf in your refrigerator to allow chocolate to harden. Do not freeze — the bark becomes too difficult to break apart. (No room in your refrigerator? Place the tray outside during the winter season and away from animals!)